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Arzu Cagri, Ph.D. - Publications

Affiliations: 
2002 Michigan State University, East Lansing, MI 
Area:
Food Science and Technology Agriculture, Agricultural Engineering, Microbiology Biology
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7 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2004 Cagri A, Ustunol Z, Ryser ET. Antimicrobial edible films and coatings. Journal of Food Protection. 67: 833-48. PMID 15083740 DOI: 10.4315/0362-028X-67.4.833  0.594
2003 Cagri A, Ustunol Z, Osburn W, Ryser ET. Inhibition of Listeria monocytogenes on hot dogs using antimicrobial whey protein-based edible casings Journal of Food Science. 68: 291-299. DOI: 10.1111/J.1365-2621.2003.Tb14155.X  0.579
2003 Cagri A, Ustunol Z, Osburn W, Ryser E. Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings Journal of Food Science. 68: 291-299. DOI: 10.1111/j.1365-2621.2003.tb14155.x  0.528
2002 Cagri A, Ustunol Z, Ryser ET. Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films Journal of Food Science. 67: 2317-2324. DOI: 10.1111/J.1365-2621.2002.Tb09547.X  0.664
2002 Cagri A, Ustunol Z, Ryser E. Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible Films Journal of Food Science. 67: 2317-2324. DOI: 10.1111/j.1365-2621.2002.tb09547.x  0.605
2001 Cagri A, Ustunol Z, Ryser ET. Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids Journal of Food Science. 66: 865-870. DOI: 10.1111/J.1365-2621.2001.Tb15188.X  0.618
2001 Cagri A, Ustunol Z, Ryser E. Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids Journal of Food Science. 66: 865-870. DOI: 10.1111/j.1365-2621.2001.tb15188.x  0.625
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